Easy Sourdough Pizza Crust

Ingredients

Steps

1. 1

   In a large mixing bowl, stir together the water, sourdough starter, and olive oil with a fork.

2. 2

   Add the flour, then the salt. Stir with a silicone spatula until all of the flour is moistened and a shaggy dough forms. Scrape down the sides of the bowl and knead the dough together a few times with lightly floured hands until combined. It's fine if it's lumpy — the dough will smooth out as it rests.

3. 3

   Cover the bowl and let the dough rest for 1 hour in a warm place (about 72°F).

4. 4

   Wet your hands with warm water. Slide your fingers or a bench scraper under one edge of the dough down to the bottom of the bowl, pull that section up, stretch it over the center, and press it down. Turn the bowl a quarter turn and repeat until you've made 4 to 6 folds and turns. Form the dough into a ball, return it to the bowl, and cover tightly with plastic wrap or a plate.

5. 5

   Let the dough rest 30 minutes, then repeat the set of 4 to 6 stretches, folds, and turns three more times, resting 30 minutes between sets, for 4 sets total.

6. 6

   Brush the inside of a large bowl lightly with olive oil. Add the dough, cover with a lid or plastic wrap, and let rise in a warm place (about 72°F) until increased by 50% to 75% in size, about 3 to 5 hours. At this point the dough can be refrigerated for up to 24 hours.

7. 7

   Turn the dough onto a lightly floured surface and divide it into 4 equal pieces, about 275g each. Shape each piece into a ball by pinching all of the edges into the center, like bundling up a sack.

8. 8

   Flip the balls seam-side down onto a clean surface. Working one at a time, cup your hands around the top of the dough and gently pull the ball toward you to tighten the round. Return it to the starting point, rotate 90°, and repeat three more times. Place each ball on a small quarter-sheet tray, sprinkle lightly with flour, and cover with plastic wrap. Let rise 2 more hours until puffed.

9. 9

   Meanwhile, arrange an oven rack in the bottom third of the oven and preheat to 500°F. Brush a large baking sheet generously with olive oil.

10. 10

    Using a bench scraper, transfer one dough ball to a well-floured surface. Flip to coat the top in flour, then flip again so it is seam-side down. Dimple the center all over with four fingertips to create a puffy rim ¾ to 1 inch wide, then stretch the dough into a 10- to 11-inch circle, maintaining the rim. Brush or shake off any excess flour.

11. 11

    Place the dough on the prepared baking sheet and re-shape into a circle. Top with sauce, cheese, and your toppings, then brush the crust with a little olive oil. Bake for 8 to 10 minutes, until the crust is golden. Repeat with the remaining dough.